Wash the eggplants and cut them lengthwise. Make 2 additional cuts lengthwise.
Put them in salted water so the bitter juice drains out.
For the sauce clean and finely chop the onion head and garlic. Wash the tomatoes and chop them finely or mash them. Mix with the onions and garlic.
Add finely chopped celery and salt to taste.
Arrange the eggplants in a buttered tray, sprinkle salt and black pepper. Distribute the sauce on top and pour in a little oil. Bake at 392°F (200 °C) until the eggplants soften.